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Decadent Baked Tiramisu Cheesecake Recipe

A perfect slice of tiramisu cheesecake showing layers of cream, coffee-soaked ladyfingers, and a heavy dusting of cocoa powder.
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Create a truly impressive dessert by fusing classic Italian tiramisu flavors with a rich, creamy baked cheesecake. This recipe features espresso-soaked ladyfingers and a smooth mascarpone filling, perfect for your next special occasion.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (like Oreos)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 pound cream cheese, softened
  • 8 ounces mascarpone cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 large eggs
  • 1/2 cup strong brewed espresso, cooled
  • 2 tablespoons coffee liqueur (optional, like Kahlua)
  • 1 package (7 ounces) ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Prepare the espresso soak: In a shallow dish, combine the cooled espresso and coffee liqueur, if using. Set aside.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese, mascarpone cheese, 1 cup sugar, vanilla extract, and heavy cream until the mixture is smooth and lump-free. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the layers: Arrange half of the ladyfingers over the cooled crust. Dip each ladyfinger quickly into the espresso mixture before placing it down; do not let them soak too long or they will become soggy.
  6. Pour half of the cheesecake filling over the ladyfinger layer. Gently arrange the remaining espresso-dipped ladyfingers over the filling. Top with the remaining cheesecake filling.
  7. Bake: Place the springform pan on a baking sheet. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight wobble.
  8. Cool and chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, for the best texture.
  9. Serve: Before serving, carefully remove the sides of the springform pan. Dust the top generously with unsweetened cocoa powder. Slice and enjoy this decadent dessert.

Notes

  • For an even richer flavor, substitute some of the heavy cream in the filling with an extra ounce of mascarpone cheese.
  • Make this dessert ahead of time; chilling overnight allows the coffee flavor to fully infuse the cheesecake layers, resulting in a silky smooth texture.
  • If you skip the coffee liqueur, add 1 teaspoon of instant espresso powder to the espresso soak for a stronger coffee punch.

Nutrition

Find it online: https://sundayflavor.com/tiramisu-cheesecake-recipe/